The North African Cookbook
$54.95
| Title | Range | Discount |
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| Trade Discount | 5 + | 25% |
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Description
‘This cookbook is a must for a deep dive into North African classic and regional dishes.’ – Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit
‘An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).’ – Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa
‘A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.’ – Yotam Ottolenghi, chef, restaurateur and food writer
‘If you’re interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you’ll want to cook.’ – Ruth Reichl, bestselling author and food writer
A collection of 445 exciting and accessible recipes that celebrate North Africa’s vibrant and diverse food culture
Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African recipes for home cooks.
Focusing on the Maghreb region – Morocco, Algeria, Tunisia, and Libya – The North African Cookbook explores the territory’s vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region’s traditions today.
A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler’s extensively researched collection is an exhaustive look at traditional recipes across the Maghreb.
Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers.
Jeff Koehler , winner of a James Beard award, International Association of Culinary Professionals (IACP) awards, and Gourmand World Cookbook prizes, is an American writer and cook who has traveled and written widely throughout North Africa during the past two decades. He is the author of seven critically acclaimed books, and his writing and recipes have appeared in the Washington Post, Saveur, NPR, Afar and more.
Australian House & Garden’s “Top Pick”
‘[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. … Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.’ – Publishers Weekly‘This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.’ – Vogue Arabia‘As sumptuous as it is impressive … An exciting journey of taste and culture.’ – Le Monde ‘A gorgeous, inspiring blend of recipes and history … Koehler was able to pull together a thoughtful portrait of the region’s expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.’ – SAVEUR
‘[This] 468-page tome goes well beyond couscous and tagine, capturing the region’s true culinary diversity.’ – Virtuoso, The Magazine
‘An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.’ – Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa
‘In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.’ – Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit
‘A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.’ – Yotam Ottolenghi, chef, restaurateur and food writer
‘If you’re interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you’ll want to cook.’ – Ruth Reichl, bestselling author and food writer
Additional information
| Dimensions | 1.75 × 7.4 × 11.6 in |
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| Subjects | mediterranean, lamb dishes, tagine, couscous, cultural traditions, Maghreb, TRV002050, cook books, algeria, libya, Soups, regional, salads, Tunisia, morocco, CKB101000, home cooking, pastries, savoury, dishes, rice, authentic, traditional, cookery, pasta, cookbook, Recipes, Cooking, African |
